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classic beef noodle soup (day 5 of soup week)

This is a wonderful, classic recipe. It is so soothing every time I eat it, definitely comfort food. I love soup. Of course I think all soup is comfort food…don’t you? This is a soup I make every year, it’s one that I never tire of. My whole family loves it, all 5 of us, so that’s a meal I want to make again and again!

This is a really easy meal, basically beef broth, noodles, beef roast and anything else you want to throw in there. This recipe makes a good amount, at least enough for 2 meals, probably 3. It’s a great meal to make to take to a new mom, or other family in need. You can make enough for your family and another one, but without twice the work :). If you really don’t want such a large amount, just cut it in half, this is really easy to adapt.

Give this recipe a try, I don’t think you’ll be sorry!

Thank you for joining me for soup week, it’s one of my favorite food groups and I wanted to share some of my favorite recipes with you. You never know, soup (and bread) just might make the rest of your winter very enjoyable 🙂 Here are the links to all of the Soup Week soups!

If using a roast, cook until tender in a crock pot (low-7 hours, high-4 hours). Shred meat and set aside. I usually do this the day before or I do it further ahead of time and freeze the shredded meat until it’s time to make soup. In large dutch oven cook onion and celery in a little bit of oil or butter until onions are translucent. Stir in the pepper, carrots, broth and egg noodles. Bring to a boil, reduce heat to low and simmer for about 30 minutes. Add in the meat and heat through. If broth is too strong or salty add a bit more water to taste.

I believe this could also be adapted as a crock pot meal. Place everything (minus oil or butter) in the crock pot except noodles. Cook on low for about 8 hours. Shred the beef in the crock pot. Cook noodles and add to the soup. Taste broth and add more water if too salty or strong. I haven’t tried this out yet, but I think I will the next time!

Note: This recipe can really be adapted to fit your taste – more or less noodles can be used, vegetables can be included or omitted, more or less meat etc. Don’t be afraid to try out some different options!

5 thoughts on “classic beef noodle soup (day 5 of soup week)”

I make beef noodle soup often. I usually start with stew beef (cut in small pcs) with instant beef granules (broth) added to the water. Simmer this for 1-2 hours…then add onion, celery, carrots and the noodles. Simmer an added 15 min and voilla!
you have a tasty, hot, comforting soup!! One of my favorites…along with chicken noodle or rice soup…..yummmm! Maybe I’ll make some soon…..it’s certainly cold enough for soup lately. (Aunt Pat)